Semperit Cookies (Custard Cookies)


There are many names for this cookie but I’ll stick to the original name of Semperit Cookies


125g Butter, softened to room temperature
1/4 cup of condensed milk
185g of corn flour
1 Tablespoon custard powder


Ready to bake


1. In a mixing bowl, place the softened butter and condensed and mix using a hand whisk, until combined and smooth. Do not over mix or the cookies will flatten when baked.

2. Add in both the flours and use a sturdy spatula to mix into a smooth dough.
You can also switch to using your hands after the ingredients are more or less mixed in.

3. Place some dough into your semperit mould and press out the cookies on to a lined baking sheet. I used my thumb to push the dough through a piping nozzle as I only made a small batch.

4. Bake in preheated oven at 150C for 20 minutes then lower to 130C for a further 20 minutes. This is to prevent the cookies from turning brown. Adjust the temperature according to your oven.

5. Cool completely before storing in air tight containers.




  1. Lizzy said

    Beautiful cookies (before & after baking). May I ask which piping nozzle you used for this cookie. Thanks.


  2. Fatima said

    هcould you show me a pictures for custard powder and corn flour?


    • jeannietay said

      please google for pictures.


  3. Yeo said

    HI Jennie I can’t find nozzle number 854. May I know where to get or any alternative nozzle suitable? Thx!


    • jeannietay said

      Just get the typical push up plastic type meant just for semperit


  4. Josephine said

    Hi. What is the pink colour on top of the cookies?


    • jeannietay said

      Pink? I thought it’s orange! chocolate chips!


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